Delicious harissa seabass on greens

My delicious harissa seabass and green medley recipe is super healthy and packed with flavour! You can make this in (literally) 10 minutes and has everything you need to keep healthy. Seabass (a great source of protein and healthy fats) sits on a bed of fresh green veggies including asparagus, spinach, peas and marinated courgette which is full of fibre, antioxidants and iron.

Recipe originally created for David Lloyds Club blog – see here

Harissa Seabass Recipe

• 2 seabass fillets
• 2 tbsp harissa paste
• 2 tbsp olive oil
• 1 cup petit pois
• 250g spinach
• 1 courgette
• Half dozen asparagus
• 1 lemon
• 1 nob butter
• Small handful fresh tarragon

Method:

1. Preheat oven to 200c FAN. Rub the harissa paste onto the flesh side of the seabass and roast in the oven for 10 minutes.
2. Meanwhile, use a potato peeler to peel ribbons from the courgette. Squeeze over the lemon juice and reserve.
3. Blanche the peas, asparagus and spinach in salted boiling water for a couple of minutes then drain. Add the courgette ribbons.
4. Add a nob of butter, some seasoning and the chopped tarragon to the greens.
5. Serve the seabass on top of the green medley.

Harissa Seabass with Greens Tray Bake

1st April 2019

Servings: 2

Prep: 5 min

Cook: 10 min

Total: 15 min

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Delicious and healthy harissa seabass on greens tray bake.

By: Theo

Ingredients

• 2 seabass fillets
• 2 tbsp harissa paste
• 2 tbsp olive oil
• 1 cup petit pois
• 250g spinach
• 1 courgette
• Half dozen asparagus
• 1 lemon
• 1 nob butter
• Small handful fresh tarragon

Directions

• Step 1 2 seabass fillets
• Step 2 2 tbsp harissa paste
• Step 3 2 tbsp olive oil
• Step 4 1 cup petit pois
• Step 5 250g spinach
• Step 6 1 courgette
• Step 7 Half dozen asparagus
• Step 8 1 lemon
• Step 9 1 nob butter
• Step 10 Small handful fresh tarragon
• Step 11 Method:
• Step 12 Preheat oven to 200FAN
• Step 13 Rub the harissa paste onto the flesh side of the seabass and roast in the oven for 10 minutes.
• Step 14 Meanwhile, use a potato peeler to peel ribbons from the courgette. Squeeze over the lemon juice and reserve.
• Step 15 Blanche the peas, asparagus and spinach in salted boiling water for a couple of minutes then drain. Add the courgette ribbons.
• Step 16 Add a nob of butter, some seasoning and the chopped tarragon to the greens.
• Step 17 Serve the seabass on top of the green medley.